Anonymous
Post 02/23/2025 14:31     Subject: The Myth of The Non Stick Pan
I am the proud owner, daily user, and loving caretaker of my great grandmother’s 120-year old cast iron skillet. Nuf said.
Anonymous
Post 02/23/2025 14:29     Subject: Re:The Myth of The Non Stick Pan
Anonymous wrote:
Anonymous wrote:
Anonymous wrote:
Anonymous wrote:Nonstick is not for high heat - if you are browning or searing something, you need a different pan. I love my nonstick pan for eggs, but I cook them on low. It washes up fine.

I think that in general, people cook with too much heat. IMO the obsession with cooking over gas (vs electric) is mostly because people cook too hot.


Is there a way to achieve the Maillard reaction with lower heat? I have never been able to get that.


No - are you browning your eggs? That's unusual.


Chinese food demands high heat. No better way to achieve the flavor otherwise.


Ok, but then you don't want a nonstick. As I said at the outset, if you are browning something you need a different pan. Stop ruining your nonstick over high heat and then complaining that nonstick doesn't work.
Anonymous
Post 02/23/2025 14:27     Subject: The Myth of The Non Stick Pan
I like my T-fal nonstick, but you need to understand that it should never be used above medium heat, should always be handwashed, and expect to replace it every 2-3 years. None of the nonsticks last very long.
Anonymous
Post 02/23/2025 14:17     Subject: Re:The Myth of The Non Stick Pan
Anonymous wrote:
Anonymous wrote:
Anonymous wrote:Nonstick is not for high heat - if you are browning or searing something, you need a different pan. I love my nonstick pan for eggs, but I cook them on low. It washes up fine.

I think that in general, people cook with too much heat. IMO the obsession with cooking over gas (vs electric) is mostly because people cook too hot.


Is there a way to achieve the Maillard reaction with lower heat? I have never been able to get that.


No - are you browning your eggs? That's unusual.


Chinese food demands high heat. No better way to achieve the flavor otherwise.
Anonymous
Post 02/23/2025 14:12     Subject: The Myth of The Non Stick Pan
Anonymous wrote:
Anonymous wrote:I don't believe in it. Every non-stick pan I have ever used turned out to be a stuck-on pan. Clarification...The only thing that doesn't stick to the non-stick pan is the non-stick coating. Every nonstick pan once something is burned or even browned in it will discolor forever. I have heard people say you can clean them but I have tried and failed at it. Personally I love carbon steel. It provides all non-stick benefits and never discolors unless you let it rust. Even then it's easy to restore. Cast iron and stainless are also solid choices.

The non-stick coating comes off and contaminates your food. Thow away these pans, preferably in a contaminated waste location, so that no one else will use them.

Please watch this movie to be aware of the issues with non-stick pans and other contaminants that are in most homes. It's still free to watch on Netflix.
https://www.youtube.com/watch?v=uM-10UE7Veo

This article has information about the D.C. water supply.
https://www.mwcog.org/newsroom/2024/04/11/water-utilities-in-dc-region-respond-to-us-environmental-protection-agency-ruling-on-pfas-drinking-water-water-quality/


Dark Waters excerpt:
https://www.youtube.com/watch?v=txSfGkMoxbY
Anonymous
Post 02/23/2025 14:05     Subject: The Myth of The Non Stick Pan
Anonymous wrote:I don't believe in it. Every non-stick pan I have ever used turned out to be a stuck-on pan. Clarification...The only thing that doesn't stick to the non-stick pan is the non-stick coating. Every nonstick pan once something is burned or even browned in it will discolor forever. I have heard people say you can clean them but I have tried and failed at it. Personally I love carbon steel. It provides all non-stick benefits and never discolors unless you let it rust. Even then it's easy to restore. Cast iron and stainless are also solid choices.

The non-stick coating comes off and contaminates your food. Thow away these pans, preferably in a contaminated waste location, so that no one else will use them.

Please watch this movie to be aware of the issues with non-stick pans and other contaminants that are in most homes. It's still free to watch on Netflix.
https://www.youtube.com/watch?v=uM-10UE7Veo

This article has information about the D.C. water supply.
https://www.mwcog.org/newsroom/2024/04/11/water-utilities-in-dc-region-respond-to-us-environmental-protection-agency-ruling-on-pfas-drinking-water-water-quality/
Anonymous
Post 02/23/2025 13:53     Subject: Re:The Myth of The Non Stick Pan
Anonymous wrote:
Anonymous wrote:Nonstick is not for high heat - if you are browning or searing something, you need a different pan. I love my nonstick pan for eggs, but I cook them on low. It washes up fine.

I think that in general, people cook with too much heat. IMO the obsession with cooking over gas (vs electric) is mostly because people cook too hot.


Is there a way to achieve the Maillard reaction with lower heat? I have never been able to get that.


No - are you browning your eggs? That's unusual.
Anonymous
Post 02/23/2025 13:36     Subject: The Myth of The Non Stick Pan
I use stainless steel. You have to preheat it until water “dances” when you toss in a little, but then you can turn the heat down. No stick.

The other thing is when I’m done cooking, I leave the pan on the stove (turned off) and pour in some soapy water. It makes it a breeze to clean up later.
Anonymous
Post 02/23/2025 13:32     Subject: Re:The Myth of The Non Stick Pan
Anonymous wrote:Nonstick is not for high heat - if you are browning or searing something, you need a different pan. I love my nonstick pan for eggs, but I cook them on low. It washes up fine.

I think that in general, people cook with too much heat. IMO the obsession with cooking over gas (vs electric) is mostly because people cook too hot.


Is there a way to achieve the Maillard reaction with lower heat? I have never been able to get that.
Anonymous
Post 02/23/2025 13:16     Subject: Re:The Myth of The Non Stick Pan
Nonstick is not for high heat - if you are browning or searing something, you need a different pan. I love my nonstick pan for eggs, but I cook them on low. It washes up fine.

I think that in general, people cook with too much heat. IMO the obsession with cooking over gas (vs electric) is mostly because people cook too hot.
Anonymous
Post 02/23/2025 13:11     Subject: The Myth of The Non Stick Pan
My steel all-clad became non-stick after I used it for a few months.
Anonymous
Post 02/23/2025 13:11     Subject: The Myth of The Non Stick Pan
Anonymous wrote:With you. Ceramic is the best I’ve had but ultimately they all kind of suck. Which is why I end up only buying very specific nonstick pieces. However, I have induction (which I love) but it does mean some tradeoffs.


I never even knew about ceramic frying pans until recently.
Anonymous
Post 02/23/2025 12:38     Subject: The Myth of The Non Stick Pan
Cast iron is non stick once you season it properly. We do NOT have any teflon or ceramic in my houses.
Anonymous
Post 02/23/2025 12:14     Subject: The Myth of The Non Stick Pan
With you. Ceramic is the best I’ve had but ultimately they all kind of suck. Which is why I end up only buying very specific nonstick pieces. However, I have induction (which I love) but it does mean some tradeoffs.
Anonymous
Post 02/23/2025 11:46     Subject: The Myth of The Non Stick Pan
I don't believe in it. Every non-stick pan I have ever used turned out to be a stuck-on pan. Clarification...The only thing that doesn't stick to the non-stick pan is the non-stick coating. Every nonstick pan once something is burned or even browned in it will discolor forever. I have heard people say you can clean them but I have tried and failed at it. Personally I love carbon steel. It provides all non-stick benefits and never discolors unless you let it rust. Even then it's easy to restore. Cast iron and stainless are also solid choices.